Toasted walnuts act as croutons for this fruit and spinach side salad.
Place spinach on a large serving platter or divide among individual salad plates. Cut oranges sections into bite-size pieces. Arrange onion, cranberries and Walnut Croutons on spinach. Drizzle dressing over spinach mixture. Makes 6 side-dish servings.
In a 10-inch skillet, melt butter over medium heat. Stir in English walnut halves or large pieces. Cook for 2 to 3 minutes or until browned and toasted, stirring occasionally. Watch carefully to avoid overbrowning nuts. Cool to room temperature. Store in a tightly covered container. Add to salad just before serving. Makes 2/3 cup.
Lightly coat a 10-inch skillet with nonstick cooking spray. Add sugar. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is nearly all melted. Add pecan halves or large pieces and cook over low heat for 2 to 3 minutes more or until browned and glazed, stirring constantly. Watch carefully to avoid overbrowning nuts. Spread on a piece of foil coated with cooking spray, separating nuts. Cool to room temperature. Store in a tightly covered container. Add to salad just before serving. Makes 2/3 cup.
